Best Spanish Recipes

Romesco is a sauce originating in Tarragona, Catalonia, that is typically made from almonds and hazelnuts, roasted garlic, olive oil and nyores – small, dried red peppers. It is perhaps most often served with seafood, but can also be served with a wide variety of other foods including poultry and vegetables, particularly calçots.

Most Spanish regions sport their own variation of this simple, quick recipe. It is easy, cheap and delicious so it features on every Spanish mum’s trick bag when feeding the family. This is as close as it gets to Spanish fast food. Only healthier, and much better tasting!

Contemporary salad recipe inspired by a trend towards healthier options and new forms of using traditional ingredients. The base pepper-based medley known as a vinagreta which typically appears as accompaniment to fish fillets or mussels becomes the main attraction, almost relegating the delicate octopus to a supporting role.

Escalivada originates in Catalonia. It is a grilled medley of vegetables served warm as a starter or side with chicken, meat or fish.